Ultimate One Pot Meal – Simple Paella – Ep. 11
Why Rebecca loves this dish:
A Cultural Staple
Inexpensive
Versatile
Use any type of veggie, ground protein, fish, tofu
Can make it seasonal or vegetarian
Freezes and Reheats Well
Great for making bulk and having leftovers
Ingredients:
2 tablespoon Olive Oil
1 Medium Onion
0.5 Bulb Garlic
1 Medium Bell Pepper
4 oz Mushrooms
1 15 oz Can Crushed or Pureed Tomatoes
1 lb Ground Meat of Choice
1 cup Arborio, Bomba Rice
1 15 oz Can Kidney Benas
1 15 oz or Frozen Bag Peas
8 oz Chicken Broth
1 Package or Note Below Seasoning
1 Optional Avocado
6 oz Olives (Black or Green)
Directions:
1. Warm Broth
Place in Glass Measuring Cup, Warm for 1 minute in microwave.
2. Cook Vegetables
In a 12″ pan, heat olive oil on medium high heat for a minute, then add diced onion, garlic, bell pepper, mushrooms and a five finger pinch of salt. Cook, stirring fro 5 minutes.
3. Add, Cook Seasoning, Ground Meat, or Tofu
Add seasonings, stir. Move vegetables to the sides of pan, add meat to the middle. Break up into pieces and cook until browned, 5-10 minutes.
4. Add Crushed/Pureed Tomatoes
Reduce heat to simmer. Add tomatoes, cook until thick, red brick color, about 10 minutes.
5. Add Beans, Rice, Broth
Turn heat to medium. Add Beans, Rice, Broth. Boil for 5 minutes.
6. Add Peas
Reduce heat to simmer. Add Peas. Cover. Cook for 5 minutes.
7. Finish Cooking
Remove cover. Stir, until rice is cooked through, about 5 more minutes.
8. Plate
Scoop into bowls. Add optional Avocado and Olives. Enjoy a very hearty meal!
